Easy Chicken Enchilada Casserole

this is the best Chicken Enchilada Casserole You will eat sometime! Put everything in a casserole dish, raw, and in just 60 minutes you’ll have a healthy chicken casserole ready to enjoy.

I like to call this Easy Chicken Enchilada Casserole “”Everything except Tortilla Chicken Enchilada Casserole.” I removed the soggy tortilla and replaced it with rice to create an extraordinary casserole that the whole family will love.

PS: One serving of this delicious dish contains over 30 grams of protein and is packed with lean protein and vegetables. score!

Everything goes in the raw!

The first thing I like about this pulao is that everything is made raw. There is no additional roasting or cooking involved other than cutting, mixing and baking.

Cock

For this recipe, I’m using chicken breasts, but boneless skinless chicken breasts work too! I decided to cut my breasts into smaller pieces to ensure even cooking, but you can always leave the breasts whole if you prefer.

vegetables

Capsicum, onions and beans help make this pulao full of vegetables and flavour. Get creative with your vegetable choices and add whatever you have on hand. Here are some suggestions that will work really well:

• Potato
• sweet potatoes
• butternut squash
• black

Enchilada Sauce

Your choice in enchilada sauce will give you the spicy taste. so? Make sure to check how the enchilada sauce tastes before using it. Some sauces are milder than others, so keep that in mind!

My favorite enchilada sauce is Frontera Red Chile Sauce, but any type will work… even homemade sauce!

Rice

Last but not least, I’ve given up tortillas for rice! The rice is what really makes it a “pilaf” if you ask me. Keep scrolling to read the long-form answer to what type of rice you should use for this pulao because I tested several types of rice!

let’s talk about rice

Long grain white rice: Long grain white rice is my favorite for many things, including casseroles. It cooks evenly without getting mushy, and tastes great.

rice replacement

Long grain brown rice: If you choose to use classic long-grain brown rice, your cooking time will need to increase by 30 minutes to an hour. This is because long grain brown rice takes longer to cook than white rice.

Quick cooking rice: Although I haven’t tried it, I’m hopeful that quick-cooking brown/white rice would work. I use this product in one of my similar casseroles (Southwest Chicken Casserole). One thing that will need to be changed is the amount of liquid. I would reduce the amount of enchilada sauce by 1 cup and the amount of broth by 1/2 cup.

How do you reheat chicken enchilada casserole?

To reheat Chicken Enchilada Casserole, you have a few options.

1. Microwave: Place one serving of this Chicken Enchilada Casserole recipe in a microwave-safe bowl and cook on high for 1.5 to 2 minutes.
2. Oven: Preheat oven to 350ºF. Place the whole chicken enchilada casserole back in the oven (in its casserole dish) and heat for about 20 minutes or until heated through.
3. stove top: Add 1/2 tablespoon olive oil to a large pan. Then, add the pulao to the pan and sauté over medium/high heat for about 5 minutes or until hot.

Can You Freeze Chicken Enchilada Casserole?

Chicken Enchilada Casserole is a great recipe to freeze. We suggest making this pulao in a disposable casserole dish so that once cooked, you can pop it straight into the freezer. For best results we also recommend keeping the paneer sealed until reheated.

guidance: Let the pulao cool completely. Then, cover it with a piece of plastic wrap and press it into the casserole, removing as much air as possible. Cover it with a piece of tin foil and write the best by date (3 months from when you made it) and the name of the casserole. Then, freeze for up to 3 months!

Reheat: To reheat, allow to thaw completely, then use any of the reheating methods above!

storage

Store this pulao in a glass, airtight container in the refrigerator for up to 5 days. I recommend dividing this casserole into single servings for an easy meal prep option!